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Pecan Rolls


(In preparation order)

1/2 Cup sugar
1 Teaspoon salt
1/2 Cup butter
1 Pkg Active Dry Yeast
2 Eggs
4 1/2 Cups sifted flour

1/4 Cup butter
2/3 Cup firmly packed brown sugar
2/3 Tablespoon dark corn syrup


Pour 1 cup boiling water over 1/2 cup sugar, 1 teaspoon salt, 1/2 cup butter. Stir and set aside until butter melts and mixture is lukewarm

Dissolve 1 package active dry yeast in 2 tablespoons lukewarm water to which you've added 1/2 teaspoon sugar. Add yeast and 2 beaten eggs to first mixture. Stir in 4 - 4 1/2 cups of sifted flour until soft dough is formed. Beat well. Cover and refrigerate overnight. (Sweet dreams!)

Melt 1/2 cups butter. Stir in 2/3 cups firmly packed brown sugar and 2/3 tablespoon dark corn syrup. Divide mixture evenly between two 8"x 8" pans. Scatter pecan halves over sugar mixture. Roll dough out into rectangular shape about 3/8" think and 12" wide. Brush with melted butter and roll up, the long way, like a jelly roll. Cut into 24 slices, each 1/2" thick. Set these on the brown sugar mixture. Place pans in warm place, cover with towel. Let rise to double in size, about 40 minutes. Bake in a hot oven, 400° about 20 minutes, or until golden.

Makes 24 rolls.

To save time on Christmas morning, I roll out the dough and shape the rolls, placing them on top of the brown sugar mixture. Then I cover them with lightly buttered wax paper or tin foil and leave them in the frige or outside in my garage, if it's cold enough! Then all I have to do on Christmas morning is bring them inside to rise (about an hour or so) and pop them into the oven until nicely browned.

This treat makes the house smell like you're comin' home to somethin'! And you are! Serve with juice or slices of fruit, coffee or tea.

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